Lamb rack with red wine and sour fig sauce

– Me­lanie Al­ber­tyn

YOU Winning Recipes - - CONTENTS -

The Over­berg is renowned for its lamb and Me­lanie loves cook­ing with lo­cal pro­duce. That’s why she de­vised this dish with its wine sauce that uses jam made from sour figs picked at their beach house at Brand­fontein. The lamb is served with a spinach and date salad.

SERVES 6 Prepa­ra­tion time: 15 min Mar­i­nat­ing time: 20 min Cook­ing time: 20-25 min

SAUCE

500 ml (2 c) red wine 250 ml (1 c) bal­samic vine­gar 1 lamb stock cube salt and pep­per 125 ml (½ c) sour fig jam (or fig jam)

MEAT

bal­samic vine­gar 4 lamb racks, with 4 bones each salt and pep­per 15 ml (1 T) but­ter 15 ml (1 T) canola oil fresh rose­mary and thyme to taste

SALAD

½ red onion, cut in pa­per-thin slices 100 g dates, chopped 15 ml (1 T) red wine vine­gar 15 ml (1 T) olive oil salt pinch of brown sugar 1 pack baby spinach 75 g al­monds, toasted pomegranate seeds

Pre­heat the oven to 220 °C. 1 Sauce Put the red wine, bal­samic vine­gar and lamb stock cube in a saucepan, sea­son with salt and pep­per and boil un­til the sauce has re­duced by half.

2 Stir in the jam and re­duce un­til the sauce thick­ens slightly. 3 Meat Sprin­kle a lit­tle bal­samic vine­gar over the meat and sea­son with salt and pep­per. 4 Heat a ridged pan, add the but­ter and oil and fry the lamb racks, fatty side down, un­til the fat has been ren­dered. Rapidly brown the meaty sides. Sprin­kle the herbs on top. Trans­fer to the oven and roast for 15-20 min­utes or un­til done but still slightly pink inside. Keep warm. 5 Salad Mar­i­nate the onion slices and dates in the vine­gar and olive oil for 20 min­utes. Sea­son with a lit­tle salt and add a pinch of sugar. 6 Ar­range the spinach on a salad plat­ter, spoon the date mix­ture over and sprin­kle the al­monds and some pomegranate seeds on top. 7 Pour a lit­tle of the wine and fig sauce over each lamb rack and serve with the salad.

CAR­MEN SAYS

Mak­ing this dish re­quires lit­tle ef­fort. The sauce looks af­ter it­self and af­ter you’ve shown the meat the busi­ness end of a ridged pan it con­tin­ues to cook in the oven. In­stead of cook­ing the chops in­di­vid­u­ally, Me­lanie thought in­no­va­tively and pre­pared lamb racks which she gave an in­dige­nous twist with the wine and sour fig sauce. She also ren­dered the lamb fat, mak­ing the dish health­ier even af­ter adding a lit­tle oil and but­ter. The salad is fresh, healthy and easy to make.

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